True Southern corn bread: crispy, unsweetened, and dry enough to suck all the moisture out of your mouth! Serve hot with butter, syrup, black-eyed peas--you decide!

Recipe Summary

prep:
15 mins
cook:
27 mins
total:
42 mins
Servings:
8
Yield:
1 10-inch round
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • Whisk eggs together in a large bowl until light and frothy; stir in milk. Stir in cornmeal and salt. Add oil; stir until batter is smooth.

  • Place shortening in a 10-inch cast iron skillet; heat skillet in the preheated oven until shortening is liquefied, 2 to 3 minutes. Remove skillet and pour in batter.

  • Return skillet to oven and bake until corn bread is lightly browned, 25 to 30 minutes.

  • Remove skillet from oven immediately and cover with wooden cutting board. Use oven mitts to invert skillet and tip corn bread onto cutting board. Cut into 8 wedges.

Cook's Notes:

If you're not using self-rising cornmeal, add about 1 teaspoon baking powder to your recipe.

For true Southern taste, fry up some bacon in your skillet beforehand and use it instead of the shortening.

Do not leave corn bread in skillet after baking, or you will have a crumbly, broken mess on your hands.

Nutrition Facts

242 calories; protein 6.2g 13% DV; carbohydrates 29g 9% DV; fat 11.8g 18% DV; cholesterol 50.2mg 17% DV; sodium 657mg 26% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/05/2016
I love cornbread made with all cornmeal and no flour. So this recipe really appealed to me. Since it's just my husband and I, I cut the recipe in half and made it in my smaller cast iron pan. I couldn't bring myself to add the salt because the self-rising cornmeal already has salt in it. What I really liked about this recipe is that the shortening that you melt in the skillet before adding the batter creates the crunchy crust on the bottom of the bread. Neither Pam nor oil does that. So good! Read More
(5)

Most helpful critical review

Rating: 1 stars
11/18/2016
This is by far the worst corn bread I have ever had. Very dry. Read More
10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
03/04/2016
I love cornbread made with all cornmeal and no flour. So this recipe really appealed to me. Since it's just my husband and I, I cut the recipe in half and made it in my smaller cast iron pan. I couldn't bring myself to add the salt because the self-rising cornmeal already has salt in it. What I really liked about this recipe is that the shortening that you melt in the skillet before adding the batter creates the crunchy crust on the bottom of the bread. Neither Pam nor oil does that. So good! Read More
(5)
Rating: 5 stars
05/17/2016
I have never made cornbread without flour so I was a little concerned but I was not disappointed. This is good stuff and will be my go to from now on. Light fluffy and quite tasty. Read More
(2)
Rating: 5 stars
08/26/2016
I made no changes and it was just like what Grandma made. The cured cast iron skillet is the way to go. Wonderful crispy bottom. Read More
(1)
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Rating: 1 stars
11/17/2016
This is by far the worst corn bread I have ever had. Very dry. Read More
Rating: 5 stars
01/31/2019
Growing up I loved cracklin' cornbread. Since it's impossible to find cracklins' now that I live in the Northeast I've found two very good substitutes to add to my cornbread - and this is my favorite recipe. I either crumble up about 1/2 cup of pork rinds or chop up about 1/2 cup chicarone (sp?) and stir it into the batter without reducing the amount of shortening called for. Yum. Read More
Rating: 5 stars
10/10/2019
Love it!! So close to my mom's. Read More
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Rating: 5 stars
02/17/2019
Had to use butter sadly. Result: terrible. Dense heavy bread with a rock-hard bottom crust. Melting shortening in the skillet before adding the batter creates a crunchy crust on the bottom. Neither Pam nor oil does that. Nor butter... bacon fat here I come! Read More
Rating: 5 stars
01/20/2020
Tastes just like my grandmother s! Delicious Read More